Tartlets of buckwheat with cream and candied ginger for celiacs

Candied ginger spicy, sweet and citrusy sweetness contrasts with the velvety cream that joins the rough crispness of the crust of buckwheat. The tartlets of buckwheat, cream and candied ginger will be a gift for your loved ones and you will remember .... for their simple goodness!

recipe given by our chef at .

ricetta immagine


For the candied ginger (for the recipe makes use of much less but you can save even 1 year in refrigerator):
250 g of ginger roots
400 g brown sugar
500 ml water

For the pastry buckwheat:
500 g of buckwheat flour
3 eggs
200 g of sugar
200 g of butter
pinch of salt

For the cream:
4 yolks of chicken eggs
500 ml of milk
8 tablespoons of sugar
1 and a half of potato starch
50-60 g of cow's milk ricotta

These ingredients are able to feed:  16-18persons


Prepare the candied ginger. To prepare it you must first peel the ginger root with a vegetable peeler, cut into very thin strips and then put it in a pot covered with cold water (must be covered by at least 3 cm of water). Simmer for at least 40-45 minutes at the end it will have to be softened. Once it has acquired softness, drain and place it in a large frying pan, cover with cold water and add the brown sugar. Cook over medium heat for 30-35 minutes, stirring occasionally. You can keep in the refrigerator with its syrup in a can for up to 12 months.
Once prepared candied ginger you will have to prepare the shortcrust pastry of buckwheat. To prepare mix the buckwheat flour with the sugar and a pinch of salt. Add the butter cut into small pieces and mix quickly to obtain a kind of grainy sand.
Then put the mixture in the form of a fountain onto a pastry board in the center and add the eggs previously beaten. Mix everything well until you get a ball from the elastic and velvety texture. Wrap the dough in plastic wrap and let rest in refrigerator for at least 30 minutes.
While the shortcrust pastry of buckwheat is resting in the fridge, prepare the cream. Combine egg yolks with the sugar and beat the mixture with a whisk, it will have to be fluffy and light. Then put the potato starch and mix well, then add the milk, mix well until there are no lumps, then put on medium heat and cook stirring until it begins to harden. Remove from heat and let cool. Once warm the cream is cooled add ricotta and mix everything well. Set aside in the refrigerator. Once the shortcrust pastry has rested roll out to a thickness of 3-4 mm and line the molds for pies with a diameter of about 10 cm buttered.
Making small holes on the surface of the pastry with a fork and bake at 180° C for about 20 minutes (the color of the dough must be a hazelnut color). Once cooked, the basics of pastry, remove from the molds and fill them with cream,. Above this place the strips of candied ginger and eat!!

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